Lentil soup, known as "Shorbat Ads" in Egypt, is a staple comfort food often served during Ramadan and family gatherings. It reflects Egypt’s long tradition of using legumes as affordable, nutritious staples.

In coastal Egypt, the soup may include a drizzle of olive oil and lemon, while in the Nile Delta version, cumin and coriander are emphasized. Other Middle Eastern countries add yogurt or mint for a different twist.

It is traditionally served hot, garnished with fresh coriander, a splash of coconut or olive oil, and accompanied by warm pita bread or rice. A side of pickled vegetables is also common.

The soup is especially popular during Ramadan for breaking the fast, as well as at family luncheons and modest celebrations where a warm, nourishing dish is desired.

Egyptian cuisine relies heavily on legumes, vegetables, and aromatic spices. This soup showcases those core ingredients, offering a balance of protein, fiber, and comforting flavors typical of Egyptian home cooking.

Traditional ingredients include red lentils, butter or ghee, garlic, onion, carrot, tomato, turmeric, cumin, paprika, coriander, and sometimes coconut milk. Substitutes can be olive oil for butter, almond milk for coconut milk, and smoked paprika for regular paprika.

Pair it with Egyptian flatbread (eish baladi), a simple fattoush salad, or a side of ful medames for a hearty vegetarian meal.

Common errors include over‑cooking the aromatics so they turn bitter, not soaking the lentils which leads to uneven texture, and blending the soup without venting, which can cause hot splatters.

Butter adds a rich, silky mouthfeel that is traditional in many Egyptian home kitchens, while olive oil would give a lighter, fruitier note. Both work, but butter preserves the authentic richness.

Yes, the soup can be prepared a day ahead; cool it quickly, refrigerate in an airtight container for up to 4 days, and reheat gently on low heat, adding a splash of water if needed.

The soup should be smooth and creamy with a deep orange‑red hue from the tomatoes and spices. It should coat the back of a spoon without being grainy.

When the lentils are fully softened and break apart easily when pressed with a spoon, and the flavors have melded after the 15‑20 minute simmer, the soup is ready for blending.

The YouTube channel Maple Kitchen focuses on approachable home‑cooking recipes that blend comfort food with wholesome ingredients, often highlighting international dishes made accessible for everyday cooks.

Maple Kitchen emphasizes clear step‑by‑step visuals, metric and US measurements, and practical tips for ingredient swaps, making Egyptian dishes like this lentil soup easier for North American home cooks compared to more traditional, technique‑heavy channels.